Indulge your taste buds
Diwali is the time to savour delicious sweets. The familiar taste transports you to your childhood.
SEV
Ingredients
l 1 cup besan (Bengal gram flour)
l 2 tbsp hot oil
l 1/4 tsp asafoetida (hing)
l 1/4 tsp turmeric powder (haldi)
l Salt to taste
l Oil for deep frying
Method
l Mix the Bengal gram flour, oil, asafoetida, turmeric powder, salt and three tablespoons of water to make a dough.
l Make thin strands and then deep fry it hot oil till it turns light brown and crisp.
l Cool and store in an air-tight container.
Tips
l You can also add it in bhel to make it more tasty.
l It also works as a snack with tea or coffee.
CHORAFALI
Ingredients
l 150 gms Bengal gram flour
l 150 gms black gram flour (Adad ki dal)
l 150 gms white kidney beans flour
l 1/2 tsp papad khara
l 1/2 tsp baking powder
l 1/3 tsp turmeric powder
l A pinch asafoetida
l Salt to taste
Method
l Saute the salt on low flame for 2-3 minutes.
l Boil a litre of water, add the salt and boil it for a minute.
l Mix well the flours, turmeric powder, baking powder and papad khara.
l Add water and knead it into a soft dough.
l Make 20 balls of the dough and roll out each into thin rotis.
l Arrange the rotis on a muslin cloth for 30 minutes.
l Heat oil and cut each roti into long pieces; deep fry on a high flame.
l Serve with pudina chutney.
KARANJI
Ingredients
For cover
l 1 cup maida1 tbsp ghee
l Water to kneed
Method
l Make fine crumbs flour and then mix it well with ghee.
l Add water to make a soft pliable dough.
Ingredients
For filing
l 1/2 cup finely chopped coconut
l 1 tbsp cardamom powder
l 1 tbsp crushed almond
l 1/4 cup grounded sugar 10 to 15 raisins
Method
l Roast coconut flakes and let them cool.
l Mix the other ingredients.
l Check for the sweetness.
l Make four small rounds neither very thin nor very thick.
l Place 1 tsp filing in one half of the round.
l Fold it over the other half and seal the mixture; close the edges by twisting or pressing together tightly.
l Dry on clean cloth for 30 minutes.
l Deep fry it in hot ghee on low flame till it turns light brown on both sides.
l Drain and cool it before storing.
Diwali is the time to savour delicious sweets. The familiar taste transports you to your childhood.
SEV
Ingredients
l 1 cup besan (Bengal gram flour)
l 2 tbsp hot oil
l 1/4 tsp asafoetida (hing)
l 1/4 tsp turmeric powder (haldi)
l Salt to taste
l Oil for deep frying
Method
l Mix the Bengal gram flour, oil, asafoetida, turmeric powder, salt and three tablespoons of water to make a dough.
l Make thin strands and then deep fry it hot oil till it turns light brown and crisp.
l Cool and store in an air-tight container.
Tips
l You can also add it in bhel to make it more tasty.
l It also works as a snack with tea or coffee.
CHORAFALI
Ingredients
l 150 gms Bengal gram flour
l 150 gms black gram flour (Adad ki dal)
l 150 gms white kidney beans flour
l 1/2 tsp papad khara
l 1/2 tsp baking powder
l 1/3 tsp turmeric powder
l A pinch asafoetida
l Salt to taste
Method
l Saute the salt on low flame for 2-3 minutes.
l Boil a litre of water, add the salt and boil it for a minute.
l Mix well the flours, turmeric powder, baking powder and papad khara.
l Add water and knead it into a soft dough.
l Make 20 balls of the dough and roll out each into thin rotis.
l Arrange the rotis on a muslin cloth for 30 minutes.
l Heat oil and cut each roti into long pieces; deep fry on a high flame.
l Serve with pudina chutney.
KARANJI
Ingredients
For cover
l 1 cup maida1 tbsp ghee
l Water to kneed
Method
l Make fine crumbs flour and then mix it well with ghee.
l Add water to make a soft pliable dough.
Ingredients
For filing
l 1/2 cup finely chopped coconut
l 1 tbsp cardamom powder
l 1 tbsp crushed almond
l 1/4 cup grounded sugar 10 to 15 raisins
Method
l Roast coconut flakes and let them cool.
l Mix the other ingredients.
l Check for the sweetness.
l Make four small rounds neither very thin nor very thick.
l Place 1 tsp filing in one half of the round.
l Fold it over the other half and seal the mixture; close the edges by twisting or pressing together tightly.
l Dry on clean cloth for 30 minutes.
l Deep fry it in hot ghee on low flame till it turns light brown on both sides.
l Drain and cool it before storing.
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